Restaurantware Dojo Chashaku Matcha Scoop

Yes, and this is actually one of its standout features. Reviewers confirm you can use the Restaurantware chashaku to both scoop and sift matcha powder through a fine mesh strainer. That dual function is handy because sifting removes clumps and gives you a much smoother, frothier bowl of matcha. Not all chashaku are shaped well for sifting, so this is a genuine plus.

It's actually a great beginner pick. Reviewers highlight three things that make it beginner-friendly: it's simple to use (just scoop powder), easy to maintain (rinse with hot water and air dry), and affordable enough that you're not making a big investment while you figure out if matcha is your thing. The generous scoop size also means you're less likely to under-dose your matcha, which is a common beginner mistake that leads to weak, disappointing cups.

Some users think so. A couple of reviewers mention the size is larger than they expected or preferred, especially if they're used to smaller Japanese-made chashaku. If you typically make single servings of thin matcha (usucha), you might find yourself using half-scoops. On the flip side, if you make matcha lattes or larger servings, the generous size is actually a plus — less scooping to get the amount you need.

It works for casual tea ceremony practice, but serious practitioners may want something more refined. The natural bamboo material is authentic to the tradition, and the hooked shape is correct for a chashaku. However, it's more of a functional tool than an artisan piece — traditional ceremony-grade chashaku are often hand-carved by craftspeople and can cost significantly more. For learning the motions and enjoying matcha at home, this does the job.

This Restaurantware chashaku is 6.5 inches long, which is a fairly standard length for a matcha scoop. Some reviewers actually find it larger than they expected — a couple noted they prefer a smaller scoop. The 6.5-inch length works well for scooping from wide-mouth matcha tins or canisters, but some users report the handle is too short to reach the bottom of deep or narrow matcha bags.

Using this chashaku is straightforward: dip the curved, hooked end into your matcha powder, scoop up a small mound (about 1 gram), and tap it into your bowl or sieve. One nice feature of this particular scoop is that reviewers confirm you can also use it to push matcha through a fine mesh sifter, which breaks up clumps for a smoother drink. After use, just rinse it with hot water — no soap needed — and let it air dry. It's really that simple, which is why reviewers call it great for beginners.

For a standard bowl of matcha (usucha or thin tea), you'll typically want 1 to 2 heaped chashaku scoops, which works out to roughly 1–2 grams. This Restaurantware scoop is on the generous side at 6.5 inches, so one level scoop may already give you a full serving. Reviewers note it's great for making large cups of matcha, so if you prefer a stronger drink, two scoops will get you there.

Keep it simple: rinse with hot water after each use and let it air dry completely. Never put it in the dishwasher — reviewers and bamboo care experts agree that dishwasher heat and moisture will warp and crack bamboo quickly. Since some users report chipping over time with this particular scoop, gentle handling goes a long way. Avoid scrubbing it with abrasive sponges, and don't leave it soaking in water. Proper care should help you get the most life out of it.

A traditional chashaku scoop holds about 1 gram of matcha powder. This Restaurantware version is slightly larger than some traditional scoops — a few reviewers mention the size is bigger than expected — so you may get a bit more per scoop. For a standard serving of matcha (about 2 grams), plan on 1–2 scoops depending on how you load it.

For traditional matcha, you're looking at about 2–3 ounces of water in a wide matcha bowl (chawan). For a more casual matcha drink or latte, 8–12 ounces is standard. This Restaurantware scoop is well-suited for larger servings — reviewers specifically mention it's good for making large cups of matcha. Its generous scoop size means you get a solid amount of powder without multiple trips to the tin.

The 30/20/10 rule is a quick guide for matcha water temperature and timing: use water at about 175°F (80°C), whisk for roughly 20 seconds, and drink within 10 minutes for the best flavor. This Restaurantware chashaku helps with the first step — getting the right amount of matcha into your bowl. Once you've scooped your 1–2 grams, the rest is about water temp and whisking technique.

Bamboo is one of the most sustainable materials you can choose for tea tools. It grows incredibly fast (some species up to 3 feet per day), doesn't require pesticides, and is fully biodegradable. The Restaurantware Dojo chashaku specifically markets itself as a sustainable matcha accessory, and reviewers who care about eco-friendly options appreciate the natural bamboo construction. When it does eventually wear out, it composts — no plastic waste.